INGREDIENTS

INSTRUCTIONS

Makes 2  10 inch cakes
Place 2 cups flour in medium bowl; add 3/4 cup water in thin steady stream,
stirring constantly until mixture forms rough dough. Turn out onto lightly
floured surface; knead, adding flour as necessary to prevent sticking,
until dough is smooth and elastic, about 5 minutes. Allow dough to rest
under kitchen towel 15 minutes.
Divide dough in half; keeping one half covered, roll other half out on a
lightly floured surface to 10 x 6 rectangle, long side facing you. Spread
rectangle with 1 Tbsp. of the lard. Sprinkle with 2 Tbsp. of the scallion,
half the garlic, and salt to taste.  Roll rectangle toward you into tight
cylinder, jelly-roll fashion: pinch seams and ends to seal. Repeat with
other piece of dough.  Shape each roll into a coil; fasten end to coil by
pinching.  Refrigerate, wrapped in plastic, 30 minutes.
Remove coils from refrigerator; using hands, roughly shape one coil into
ball.  Roll out on generously floured surface to circle 10 inches in
diameter and about 1/4 inch thick; avoid rolling over edges of dough. Brush
off excess flour.  Repeat with other dough.
Heat 2 Tbsp. of the oil in large heavy skillet over medium-high heat until
fragrant.  Add on cake; immediately reduce heat to medium. Fry cake,
shaking pan occasionally, until underside is golden brown, about 3 minutes.
Turn cake over; fry until second side is golden brown, about 4 minutes.
Transfer to paper toweling to drain. Wipe skillet clean; add remaining oil
and fry second pancake.  Cakes can be served either warm or at room
temperature.
* 1 Tbsp. minced fresh coriander leaves can be added to the scallion.
From: Cuisine Aug/82 Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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